Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
Alejandre, Marta, Poyato, Candelaria, Ansorena, Diana, Astiasarán, Iciar
Published in Meat science (01.11.2016)
Published in Meat science (01.11.2016)
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A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
Poyato, Candelaria, Astiasarán, Iciar, Barriuso, Blanca, Ansorena, Diana
Published in Food science & technology (01.07.2015)
Published in Food science & technology (01.07.2015)
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Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation
Barriuso, Blanca, Ansorena, Diana, Poyato, Candelaria, Astiasarán, Iciar
Published in Steroids (01.07.2015)
Published in Steroids (01.07.2015)
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Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity
Poyato, Candelaria, Navarro-Blasco, Iñigo, Calvo, Maria Isabel, Cavero, Rita Yolanda, Astiasarán, Iciar, Ansorena, Diana
Published in Food research international (01.04.2013)
Published in Food research international (01.04.2013)
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Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions
Poyato, Candelaria, Thomsen, Birgitte Raagaard, Hermund, Ditte B., Ansorena, Diana, Astiasarán, Iciar, Jónsdóttir, Rosa, Kristinsson, Hordur G., Jacobsen, Charlotte
Published in European journal of lipid science and technology (01.03.2017)
Published in European journal of lipid science and technology (01.03.2017)
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Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant
Gayoso, Lucía, Poyato, Candelaria, Calvo, María Isabel, Cavero, Rita Yolanda, Ansorena, Diana, Astiasarán, Iciar
Published in Journal of food science and technology (01.08.2017)
Published in Journal of food science and technology (01.08.2017)
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Journal Article
A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
Poyato, Candelaria, Iciar AstiasarnauthorDepartment of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain, Blanca BarriusoauthorDepartment of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain, Diana Ansorenaauthor
Year of Publication 2015
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Year of Publication 2015
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